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1
Fresh mustard greens. -
2
Remove the leaves, leaving only the mustard stems and clean the fresh garlic stems. -
3
Cut into 2-3cm pieces. -
4
Put it in the sun to dry. (2 suns are enough, don’t let it dry out too much.) -
5
It is better to dry the vegetable stems until they are soft but not dry. -
6
Add salt, sugar, rub, mix well, and marinate overnight (1 pound of vegetable stems is 12 grams of salt and 8 grams of sugar is appropriate). You can also add or subtract according to your own taste. -
7
A lot of water came out of the pickled vegetable stems. -
8
Mix with chili powder. -
9
Mix the chili powder well, add a little white wine, mix well and marinate for two days. -
10
Store in a sealed glass bottle, refrigerate, and marinate for more than half a month. -
11
The pickled vegetable stems can be eaten directly or fried.